Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage

Abstract

BACKGROUND‘Patharnakh’ pear, a dominant cultivar in the Punjab province of India, has a shorter storage life as it matures during the hot and humid weather. Studies have reported that postharvest chemical treatments have a major role in improving the storage life of the fruit. In this study, the efficacy of different concentrations (1, 2, and 3 mmol L−1) of salicylic acid (SA), a well‐known signaling molecule, was explored to overcome browning and maintain the postharvest quality of the Patharnakh pear during cold storage.RESULTSSA treated pears were better than the untreated fruits in all of the studied parameters. SA application alleviated the rate of weight loss and respiration, and lowered the decay percentage. The efficacy of SA in the reduction of polyphenol oxidase (PPO) activity, which correlates negatively with the total phenolic content, was quite noticeable. The SA treated fruits exhibited a slower oxidation of the total phenol content by inhibiting the action of PPO and retaining the total phenolic content, leading to lower incidence of browning. SA effectively maintained the ascorbic acid content and superoxide dismutase activity. Total soluble solids, titratable acidity, ascorbic acid, and pH of the pears were highest with the SA treatment.CONCLUSIONThe 2 mmol L−1 SA treatment exhibited the best result of reducing fruit decay and tissue browning, and maintaining the postharvest quality parameters of pear up to 60 days of cold storage. © 2020 Society of Chemical Industry

Anti-Browning and Oxidative Enzyme Activity of Rice Bran Extract Treatment on Freshly Cut ‘Fuji’ Apple

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Pre- and Post-harvest Salicylic Acid Application Improves Plant Growth, Fruit Quality and Storability of Pear- A Review

“…Guan et al, [39] discovered no significant effect of salicylic acid on fruit firmness. According to Adhikary et al [40], salicylic acidtreated fruits demonstrated that SA application slowed the rate of weight loss.…”

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Exogenous Postharvest Application of Calcium Chloride and Salicylic Acid to Maintain the Quality of Broccoli Florets

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